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Cook the sweet potato — bake, steam, or microwave until completely soft. Mash until perfectly smooth with no lumps. Let cool slightly.
Preheat oven to 180°C (350°F). Mix almond flour and egg into the mashed sweet potato until a soft, pliable dough forms.
Spread onto a lined baking tray into a thin pizza shape — about 25–30cm round. Smooth the edges with wet fingers.
Bake the base for 20–25 minutes until golden and firm. This is key — don’t skip this step or your base will be soggy.
Add toppings — spread red pesto, add mozzarella, olives, and pine nuts. Bake for another 8–10 minutes until cheese is melted and golden. Finish with fresh basil!